Beef Short Ribs - cut with or against the grain for tenderness?

[SuaveBugger]

Hi,

I'm wondering how Beef Short Ribs should be carved after they are cooked to maximise tenderness... This is for a competition, so we need to present slices - but I was also wondering for if you were serving then in general. If you wanted to give someone half a beef rib, would you cut it in half along the rib bone, or across it?

In my own (limited) tests, I think I prefer cutting with the bone, which is (I think) with the grain of the muscle fibres. But with brisket, I always cut against the grain - so I'm confused.

Maybe beef ribs are such a good piece of meat you can cut them any way you like?

Thanks!

[RonB]

The last ones I cooked, I sliced across the grain, and they were very tender.

[lschweig]

It has been awhile since I have done short ribs, but I seem to remember that cutting across the grain was much tenderer, that is; the same as cutting across the bone.

[PaulstheRibList]

Beef Short Ribs are super tender, no matter what. (As long as you have cook them to proper doneness.)

For best results in all things meat, however, cut Cross Grain!

[Willy]

Let me add an additional question here: Do short ribs contain gristle? I am thinking of using them for hamburger in the future and I know how much gristle screws up the KA meat grinder.

[MBMorgan]

Willy ... as an alternative to beef ribs, see if you can get your hands on some chuck-eye steak. Makes the best fresh-ground hamburger meat ever ...

[Willy]

Thanks, MBMorgan! I hope they have it and call it chuck eye!

[SuaveBugger]

Tried it today - with some ribs that weren't fully cooked... Noticeable difference cutting against the grain, so I'll go for that from now on.

Thanks all!

[Notavegan]

Do a side by side sometime. I did it last week (chuck not short rib) and cut some w and some against the grain. Pull it. Bite into it and see if there is a difference. Working muscles are going to be long and grainy by comparison to the primal muscles in the middle, that kind of sit there and hang out and due much less use the fibers are shorter and the result to humans is more tender. So Lin muscle meats like brisket and chuck and maybe short ribs too will benefit across the grain cutting. Imho

[Spinaker]

Across the grain is the real deal. If your making jerky, go with the grain.

[HorseDoctor]

For short ribs, just cook them right, pick up the bone and gnaw them whatever way your teeth fits em best. It's all good!!!